This easy peach crisp with canned or fresh peaches is made with simple ingredients. The juicy peach filling is perfectly paired with the crispy, buttery oat topping. This sweet peach dessert will quickly become one the whole family will love!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Blue's Best Life.
(Blue's Best Life is a participant in the Amazon Affiliate Programs. I earn a small commission if you purchase through those links. This helps me keep the blog going!)- Bobbie
Why You’ll Love This Peach Crisp Recipe!
Peach crisp is one of my favorite dessert recipes. Who can resist juicy peaches with a layer of crisp buttery topping with lots of cinnamon and sugar? It really is a delicious dessert. The best part is that you can enjoy this classic peach crisp anytime of year with canned or fresh peaches.
I was hesitant to use canned peaches in my peach crisp or peach cobbler recipes, but decided to give it a try after being disappointed when peaches were already out of season one year. I was shocked that the canned peaches stayed firm and created the perfect juicy peach filling I wanted for my peach crisp recipe.
What's The Difference Between Peach Cobbler And Peach Crisp?
A peach cobbler has a biscuit like topping while a peach crisp has a crispy topping made from flour, oats and butter.
Love Easy Dessert Recipes? Try These Next!
Equipment Needed
casserole dish- a 9x9 or 8x8 baking dish is the perfect size for this recipe. My dish is a rectangular 7x9 that works well too.
Key Ingredients
peaches- Make peach crisp any time of year with canned or fresh peaches. When buying canned peaches I opt for the type that are in a light syrup. The lite syrup has less added sugar so the dessert isn't overly sweet.
If it is peach season look for ripe peaches that are not too soft. You can peel the peaches or leave the skin on depending on your preferences.
butter- I use unsalted butter but if you have salted butter on hand simply omit the salt from the recipe.
oats- old fashioned oats or quick oats both work well in this peach crisp recipe.
Step-By-Step Instructions
Preheat oven to 350° F. Lightly spray a casserole dish with cooking spray.
Drain the cans of peaches and spread the peach slices into the prepared baking dish. Sprinkle with cinnamon, cornstarch and vanilla extract. Give a good stir to coat the peaches.
Set peaches aside and work on the crisp topping. Add oats, flour, brown sugar, cinnamon, cardamon and salt to a large mixing bowl. Use a spoon to mix the ingredients well.
For best results use cold butter. Cut the butter into chunks and add the butter to the mixture. Use a pastry cutter also called a pastry blender to cut the butter into the flour mixture. If you do not have this tool you can use two knives to cut the flour into small pieces to work into the flour.
Place the oat mixture over the top of the peaches. Sprinkle the top with turbinado sugar. Bake in preheated oven for 35-40 minutes or until the oat topping is golden brown. Cool for 10 minutes so the juices from the peaches and the cornstarch become thicker and create a syrup.
Serving Recommendations
Serve peach crisp warm or at room temperature with a scoop of vanilla ice cream or whipped cream.
Storage
Store leftover peach crisp in an airtight container in the refrigerator for 3-4 days. reheat in the oven to crisp the topping up or heat in the microwave for 60-90 seconds. If your baking dish does not have a cover you can use aluminum foil or layers of plastic wrap to cover.
Substitutions And Additions
peaches-of course you can use different fruits when making a fruit crisp recipe. Other stone fruits like plums, apricots or nectarines would be delicious with the same oat topping.
turbinado sugar- this is a great sugar to use as a topping to give desserts a little sweet and crunchy addition. This is totally optional and can be omitted if you do not have any on hand.
Love Fruit Desserts? Try These!
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Peach Crisp With Canned Peaches
Equipment
- 9x9 or 8x8 casserole dish
Ingredients
Peaches
- 3 15 ounce cans canned peaches, in lite syrup
- 1 tablespoon cornstarch
- ¼ teaspoon cinnamon
- 1 teaspoon vanilla extract
Crisp Topping
- 1 cup oats
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon cardamon, optional
- 6 tablespoons cold butter
- 1 tablespoon turbinado sugar, optional
Instructions
- Preheat oven to 350° F. Lightly spray an 9x9 casserole dish with cooking spray.
- Drain the liquid from the peaches and add the peaches to the casserole dish.
- Sprinkle the peaches with cinnamon, cornstarch and vanilla extract. Stir to coat.
- In a large mixing bowl, add oats, flour, brown sugar, cinnamon and cardamon. Use a spoon to mix.
- Cut cold butter into small cubes and add to the oat mixture. Use a pastry blender to cut the butter into the mixture. The butter will be small pea sized pieces.
- Spoon the oat mixture over the top of the peaches. Sprinkle the top with turbinado sugar (if using).
- Bake in preheated oven for 35-40 minutes or until the crisp is golden brown.
- Cool for 10 minutes before serving. Can be served warm or at room temperature with ice cream or whipped cream.
Leave a Reply